BAJA CEVICHE
with Two Hot Mama’s Mambo Combo Salsa
(Party of 4)
Ingredients:
4 – Tilapia Fillets (large diced)
1 – Bunch Cilantro (chopped)
2 – Red Cherry Tomatoes (finely chopped)
2 – Large Avocados (small diced/sliced)
6-8 – Fresh Lime Juice
¼ – Small Cucumber (small diced)
8 – White Corn Tortillas (chips)
1 – Cup Canola Oil
1 – Serrano Pepper
½ – Tsp. Kosher Salt
½ – Black Coarse Pepper
4 oz – Two Hot Mama’s Mambo Combo Salsa
Method:
1. Remove 90% of the stem, wash, rinse and set aside the Cilantro bunch to drain on a paper towel;
2. Cut Tilapia into bite size pieces and place in to a medium size mixing bowl;
3. Cut in half and squeeze the juice of approximately 6-8 large Limes over the Tilapia or until completely submerged;
4. Chop Tomatoes, Cucumber, and Serrano Pepper and add to mixing bowl with Tilapia and gently stir, then cover and refrigerate;
5. Add Canola Oil to a frying pan on medium to medium-high heat;
6. Cut in to fourths White Corn Tortillas and fry until crispy “tostada” on both sides, remove and place on a paper towel to drain excess oil;
7. Finely chop Cilantro leaves;
8. Small dice 1 Avocado;
9. After a minimum of 15 minutes and up to 1 hour of marinating in refrigeration, remove Tilapia and add Cilantro and diced Avocado gently stir;
10. Season to liking with Salt and Pepper;
11. Plate with Two Hot Mama’s Mambo Combo Salsa, tostadas and sliced Avocados and enjoy !
Tips:
* Depending on your likeness, the Ceviche can be marinated from 15 minutes to 1 hour.
* Roll your fresh limes around on the countertop to help break the pulp inside prior to slicing in half.
